![]() ![]() Watch carefully to make sure the temperature doesn’t go past 145F (63C) for 5 minutes. ![]() Add room-temperature eggs to a pot, cover with water, and add an instant-read thermometer to the side of the pot. If you would like to use pasteurized eggs but can’t find any at the grocery store, you can make your own. To mitigate this issue, you can use pasteurized eggs.Įgg whites are used traditionally in whiskey sours to give them the classic foam on top of the drink, and almost creamy consistency as you sip, balancing out the lemon. The possibility of a raw egg making you sick actually comes from the bacteria on the outside of the shell- not from the egg inside. If you’re curious about why a whiskey sour uses egg and would like to try it out yourself, keep reading! I know using raw egg in any recipe can spark concern! You absolutely don’t have to use egg if it makes you uncomfortable. Your drink, your rules! Why egg white in a whiskey sour? Scotch, Irish, Canadian, Tennessee, Japanese, malt, rye. Since this cocktail is flavored with lemon, you really can use any type of whiskey you have handy, or prefer. It’s incredibly versatile a flavor chameleon. It has smooth flavor and is very easy to sip. Like many whiskey cocktails, this recipe is traditionally made with bourbon.
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